IMMUNOCHEMICAL IDENTIFICATION OF LMW SUBUNITS OF GLUTENIN ASSOCIATED WITH BREAD-MAKING QUALITY OF WHEAT FLOURS

A murine monoclonal antibody (IFRN 0067), one of a library developed a gainst prolamin fractions from Triticum aestivum, has been characteris ed using a combination of immunoassay and immunoblotting techniques. T he antibody was specific for two glutenin polypeptides which appeared by 2-dimensional electrophoresis to belong to the B group of LMW subun its. From results of antibody-binding studies with material extracted from genetic stocks, it was deduced that the target polypeptides were encoded on the short arm of chromosome ID. The antibody was used in an immunoassay of bread wheats with a range of anticipated baking scores and for flours of known baking performance. Significant correlations were found between immunoassay and test-bake results. Indeed, correlat ion of IFRN 0067 binding with loaf volume was equal or better than tha t provided by alveograph parameters. The results provide evidence that LMW subunits contribute to the bread-making properties of wheat glute nin, as identified by the use of immunological techniques. The use of particular monoclonal antibodies, such as IFRN 0067, in the further de velopment of simple, rapid diagnostic tests for flour quality predicti ons is discussed.